vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Italian Cream
From Original White House Cookbook, 1887
Serves 8
Serve chilled.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
521Calories
9 gProtein
28 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein8.7 g
Carbohydrates28 g
Fiber0.7 g
Sugars22 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium39 mg
Potassium150 mg
Calcium83 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline4 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 226. The excerpt below is the record exactly as published.
ITALIAN CEEAM. Put two pints of cream into two bowls ; with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine ; then add the other pint of cream and stir the whole very hard ; boil two ounces of isinglass or gelatine with four small teacupfuls of water
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